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Sunday, July 19, 2009

Vegetarian Soon Dubu Jjigae (Korean Tofu Stew)

Vegetarian Soon Dubu Jjigae (Korean Tofu Stew) 1

On cold winter nights, or even hot summer nights when I don't want to eat anything too heavy, a soon dubu chigae (Korean tofu stew) almost always hits the spot. Of course, as long as there's tofu and Baechu Kimchee (Korean Pickled Napa Cabbage), I'm happy.

It's not that I can't put whatever I want into a Korean stew, but there are a few vegetables that I like in a vegetarian version that just makes it taste a little heartier. Mushrooms and squash just fill me up a little more. Also, I like to add a dollop of miso paste to bring out the flavor more since there isn't any meat in the soup.

Vegetarian Soon Dubu Jjigae (Korean Tofu Stew) 2

Vegetarian Soon Dubu Jjigae (Korean Tofu Stew)

For a 2-quart pot, you'll need:

1 block silken or soft tofu, drained and cubed
About 1 cup or as much napa cabbage kimchee as you'd like
1/2 onion, sliced
1 lb mushrooms, sliced
3 zucchini or any other squash, sliced
1 jalapeno, sliced
1 tblsp or as much gochujang (Korean chili paste) as you wish
1 tblsp daenjang (Korean soybean paste) or Japanese miso paste
3 cloves garlic, minced
1/2 tsp grated ginger

Vegetarian Soon Dubu Jjigae (Korean Tofu Stew) 3

On the stove on medium-high heat, add a few drizzles of sesame oil and saute the onion until it's mostly softened. Then add sliced mushrooms and zucchini, tofu cubes, kimchee, a tblsp or so of gochujang, a tblsp of miso paste, 3 cloves minced garlic, and 1/2 tsp grated ginger.

Fill the pot with water just until the ingredients are covered and let simmer on medium-low for about 15 minutes so until the kimchee has flavored the soup. Taste and add more chili paste or salt if necessary.

That's it! So simple right? Serve this with rice.


I'm submitting this recipe to Regional Recipes, a food blogging event created by Darlene of Blazing Hot Wok, in which a different culture and cuisine is explored each month. Please read the Regional Recipe rules to see if you'd like to participate. I'm this month's host and we're spotlighting Korean cuisine.

My other Korean or Korean fusion recipes:
Budae Jjigae (Korean Army Base Stew)
Baechu Kimchee (Korean Pickled Napa Cabbage)
Banh Xeo-ish Pajeon? Or Pajeon-ish Banh Xeo? (Vietnamese Savory Crepe-ish Korean Pancake? Or Korean Pancake-ish Vietnamese Savory Crepe?)
Bibimbap (Korean Mixed Rice)
Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves)
Bok Choy Kimchee (Korean Pickled Bok Choy)
Bulgogi and Kalbi/Galbi (Korean Marinated and Barbecued Beef and Short Ribs)
Bulgogi Burger
Daeji Bulgogi (Korean Spicy Pork)
Dubu Chorim (Korean Fried Tofu with Soy Sauce)
Fried Rice with Kimchee and Spam
Gaennip/Kaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves)
Ggakdugi Kimchee (Korean Pickled Radish/Daikon)
Kimchee Pajeon (Korean Kimchee Pancake)
Kong Namul (Korean Seasoned Soy Bean Sprouts)
Soon Dubu Kimchee Chigae (Korean Soft Tofu Kimchee Soup)
Sukju Namul (Korean Seasoned Mung Bean Sprouts)

1 year ago today, Greek salad.
2 years ago today, Pingo Yogurt - Alhambra.


  1. I enjoy eating korean tofu stew at restaurants but have never gotten the chance to make it at home. Thanks for the recipe! I like the addition of the mushroom and the squash- they are two of my favorite ingredients. The addition of miso sounds interesting. Now it is time for me to get some gochujang...used to have a tub of it but then it got old.

  2. ETE,
    It's so quick and cheap, I feel bad buying it in the restaurant now.


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